Blackcurrant compote is a winter portion of vitamins. Delicious currant compote for the winter is ready

Currant is a garden berry that has beneficial properties. That is why the compote from its berries is a storehouse of useful substances in the cold season. Of course, some of them are lost during cooking, but vitamins that we need so much in winter are still preserved: potassium, ascorbic acid, beta-carotene, calcium, phosphorus, etc. It is worth noting that a healthy drink stabilizes the level of glucose in the body, normalizes the activity of the gastrointestinal tract and contributes to the normalization of metabolic processes in the body, and also prevents the appearance of diabetes. A blackcurrant compote recipe is definitely worth having for those who suffer from ulcers and frequent colds. The drink can also be used for preventive purposes. In a word, the berry is so good that you should definitely make a harvest from it for the winter. Blackcurrant compote (recipes will be given later in the article) is prepared quite simply, so it does not require much effort.

The easiest recipe

The simplest recipe for blackcurrant compote involves the use of just a few ingredients. For cooking we need:

1. Sugar - 360 g.
2. Currant - 970
3. Three liters of water.

For harvesting compote, it is convenient to use three-liter jars. They must first be thoroughly washed with baking soda, then rinsed with water and sterilized.

Currant berries are also washed in water and allowed to drain excess liquid. Pour the water into a saucepan and send it to the stove, then add sugar and prepare the syrup. We shift the berries into each prepared jar and pour the prepared boiling syrup to the top. Next, the jar is rolled up with a lid, which must also be sterilized beforehand. Ready compote is placed upside down and wrapped with a blanket on top. Banks should stand in this position until completely cooled, after which they are sent for storage in a dark, cool place. As you can see, the recipe for blackcurrant compote for the winter is very simple, so even the most inexperienced person in matters of seaming will cope with its preparation.

Raspberry, lemon balm and currant

There are many options for making blackcurrant compote. A recipe with raspberries will allow you to make an even more aromatic and fortified drink, which is very useful for colds.

Ingredients:

1. Raspberry - 250 g.
2. Currant - 850 g.
3. Liter of water.
4. A kilogram of sugar.
5. ½ lemon.
6. Several branches of lemon balm.

We sort out the currant berries and wash them well, after which we pour boiling water over them. We shift the currants into clean and sterilized jars, filling it up to about half, then add lemon balm and lemon.

Pour water into a saucepan and send it to heat on the stove. As soon as the liquid boils, add sugar and raspberries. The resulting mixture should boil, after which the stove must be turned off. Fill the jars with berries with the syrup mixture and let the compote brew (about 20 minutes). After that, pour the liquid into the pan and boil it again. Next, pour the compote into jars and close them with tin lids, send to a warm place. After cooling, the workpiece must be moved to a storage location - a dry and cool pantry or basement.

The most fragrant and delicious compote

Currant itself is an incredibly fragrant berry. Probably, for this reason, blackcurrant compotes are popular. A recipe for the winter will never be superfluous.

Ingredients:

1. ½ kilogram of sugar.
2. Two liters of water.
3. A kilogram of currants.

Before cooking, the berries must be sorted out, removing the twigs, and rinsed well. Next, half fill the sterilized jars. Bring water to a boil on the stove and pour over the berries. Moreover, it is necessary to let the compote brew for at least twenty minutes. During this time, the liquid will acquire a bright shade. Then we drain the water into the pan and bring it to a boil again, then pour it into jars. The process must be repeated again (in total, the berries are poured with boiling water three times). At the last approach, pour sugar into the pan, as a result we get a syrup. We fill them with currants and roll up banks.

Vitamin compote

As we have already mentioned, there are many recipes for blackcurrant compote. How to prepare the most healthy drink for the winter? The question is quite relevant, because the main criterion for a good recipe should be the ability to preserve the maximum amount of vitamins and nutrients. Many experts in this matter recommend using a completely different processing method, replacing boiling with sterilization.

Ingredients:

1. Liter of water.
2. Sugar - 600-800 g.
3. Currant - 320 grams for each half-liter jar.

We carefully sort the berries, removing the twigs, then rinse and leave to drain in a colander. As soon as the excess water is gone, we shift the currants into jars and fill them with hot syrup. We cover the jars from above with lids and send them to a container for sterilization for ten minutes (any large saucepan can be used).

In the south, they practice rolling blackcurrant compote without sterilization. If you want to get a fragrant and tasty compote, then put no more than a third of the berries in jars, and if you need currants, then you can fill the entire container to the top with it.

Each of these blackcurrant compote recipes implies that the syrup is prepared at the rate of three hundred grams of sugar per liter of liquid. Such a drink can not be stored for more than a year. Therefore, in the cold winter season, you need to enjoy the fruits of your summer labors.

Assorted currants

As a useful and vitamin preparation for the winter, you can make compote from red and black currants. The recipe for this drink is very simple. Compote is prepared from black and red currants in a ratio of 5:1. It is worth noting that you can change the number of berries at will and observe this proportion is not at all necessary.

Ingredients:

1. Black and red currant - the number of berries at will.
2. Sugar - two hundred grams per liter of liquid.
3. Muscat, cinnamon, cloves.

We sort out currant berries (sulphuric and red). For cooking, you need to take only ripe and whole. After the currants have been cleaned of twigs and debris, they must be washed very well in a colander, and then left to drain the water. Next, the berries are laid out in jars. In this case, the currants are laid out in layers. First comes a layer of red berries, and then black ones. In general, the amount of currants in the jar should not be more than 2/3 of the entire height. Next, fill each of them with boiling water and let the liquid brew. After that, drain the liquid and bring to a boil again, adding sugar. It is worth remembering that we put a glass of sugar on each liter of container. If desired, you can add cinnamon, cloves and nutmeg. Bring the liquid to a boil, then remove the container from the stove. While we were preparing the syrup, it was necessary to boil the lids in a separate bowl. Fill the jars again with liquid and roll them up. Next, turn them upside down and cover with a blanket. In this form, the seaming is stored until completely cooled, after which it can be transferred to a cool dark place. Of course, this is not the easiest option for making blackcurrant compote (the recipe with a photo is given in the article) is not the easiest, but the result is worth it.

and pour boiling syrup. We cover each vessel with a lid from above and send it to a container for sterilization. A half-liter jar should be boiled for about ten minutes, and a liter jar for fifteen. Next, the banks are clogged and sent to a warm place to infuse. After complete cooling, the compote is rearranged in the pantry. This recipe uses a syrup prepared at a ratio of three hundred grams of sugar per liter of water.

Currant compote with cranberries

Blackcurrant is good on its own, but in combination with other berries and fruits, you can get a wonderful drink, the smell and taste of which you will certainly enjoy. We offer a recipe for blackcurrant compote with cranberries. These two berries go great together. Cranberries add sourness to the drink. In addition, red currants can also be added to the compote (optional).

Ingredients:

1. Currant - two glasses.
2. A glass of cranberries.
3. A glass of sugar.

These proportions are given for a three-liter jar. It is necessary to measure the right amount of liquid in advance and send it to boil on the stove. We sort the berries and wash them, then put them in a sieve and blanch for a few minutes.

Next, we lay out the berries in jars. For further preparation of the syrup, we use the water in which the currants and cranberries were blanched. Add sugar to it and cook the mass. Fill the jars with boiling syrup and roll up the lids. We send the compote to cool under the covers.

Blackcurrant compote with ginger

We bring to your attention another original version of blackcurrant compote. The recipe with ginger allows you to make a very healthy drink that is incredibly effective in treating colds.

Ingredients:

1. A glass of sugar.
2. Two liters of liquid.
3. Ginger root.
4. Currant - three glasses.

Peel the ginger root and cut into circles. Then pour it with boiling water and boil for a couple of minutes, adding sugar. Next, add sugar and bring to a boil again and boil for several minutes. Here the compote is ready.

Apple-currant compote

Very tasty and fragrant compote is obtained from blackcurrant and apples. The drink recipe is very simple and does not require large expenditures.

Ingredients:

1. Currant - three cups.
2. Three apples.
3. Sugar - three glasses.

This amount of ingredients is indicated for the preparation of a three-liter can of drink. We sort out the currant, wash it. Wash the apples too and cut into slices. Pour three liters of water into the pan and send it to the stove. As soon as the liquid begins to boil, we shift the fruit into a sieve and blanch them. After that, we lay them out in banks. Pour sugar into the water, and boil our syrup for five minutes. Next, pour it into jars and roll it up.

Strawberry and black currant compote

The recipe for making a drink is not too different from the classic version.

Ingredients:

1. Strawberries - 110 g.
2. Red currant - 130 g.
3. Black currant - 120 g.
4. Sugar - 130 g.

The ingredients are given for the preservation of a liter jar. We sort out the berries and clean them from twigs and tails, wash them and put them in one container. Wash and sterilize jars and lids. Next, we shift the blanks into jars and fill them with boiling water. We close the top of the container with lids and let it brew (the berries should let the juice go).

Pour the compote from the jar into an enamel bowl, add sugar and bring it to a boil. Stir the contents of the pan with a spoon so that the sugar is completely dissolved. The compote should boil for three minutes. Now we fill the jars with berries with ready-made syrup and cork them. Turning each of them upside down, wrap the containers and leave in this form until completely cooled. Then you can move the jars to a place to store supplies for the winter. As you can see, this is a fairly simple recipe. Blackcurrant compote is a versatile drink that adults and children love.

Currant-cherry drink

We offer another good recipe for blackcurrant compote. Whatever berries and fruits you add to blackcurrant compote, you will certainly get a tasty and fragrant drink, and besides, it is also very healthy.

Cherry makes compote very rich, so do not overdo it with its quantity. In addition, it must be frozen before the currant harvest. For a three-liter jar we need:

1. Sugar - 720 g.
2. Two glasses of cherries.
3. Two glasses of currants.

We sort out the berries, clean them of debris, and then wash them. Next, lay them out in sterilized jars and pour boiling water over them. The compote should stand for a while so that the berries have time to release the juice. After twenty minutes, pour the liquid into the pan, add sugar, bring the syrup to a boil, and then boil it for another five minutes. Next, fill them with jars, cork them with lids and send them to cool under the covers.

Currant with gooseberry

Currants and gooseberries ripen at the same time, so it is quite possible to make a wonderful compote from them for the winter. You can put less sugar in such a drink, since the gooseberry itself is very sweet. About 2/3 cup of sugar can be put on a liter jar.

Ingredients:

1. Currant - ½ kg.
2. A kilogram of gooseberries.
3. No more than 2/3 cup sugar.

Since the gooseberry has a dense skin, it must be blanched. Pour water into a saucepan, bring it to a boil. My gooseberries and transfer to a sieve. As soon as the water boils, lower the sieve into the water and blanch the berries for five minutes.

Next, gooseberries and currants are laid out in jars. And after blanching, add sugar to the water and cook the syrup. Pour it into jars and seal them with lids. We turn the finished seaming upside down and wrap it with a warm blanket. Banks should completely cool down in such conditions. After that, they are sent for storage until winter in a cool and dark place.

Currant, cinnamon and lemon

Cinnamon is a spice that always enhances the flavor of berries. A drink with cinnamon in combination with lemon acquires a special aroma.

Ingredients:

1. Cinnamon stick.
2. Three glasses of currants.
3. Two liters of water.
4. ½ lemon.
5. Sugar - one and a half glasses.

We put water in a saucepan on fire and bring to a boil, then add sugar and cinnamon, and after five minutes of active boiling, you can throw berries. Compote should boil for another five minutes. At the very end, we throw in a lemon, cut into slices and immediately turn off the fire. You can wrap a pot with a drink in a towel for a couple of hours, and then drink it.

Assorted berries and fruits

Assorted compote is the best solution. He is always popular with every family.

Ingredients:

1. Blackcurrant - ½ kg.
2. Raspberries - ½ kg.
3. Redcurrant - ½ kg.
4. Apples - 3 pcs.
5. Peaches - 5 pcs.
6. Plums - ½ kg.
7. We will put sugar at the rate of three hundred grams for every liter of water.

We sort the berries and wash them thoroughly. Cut apples into thin slices. In peaches, it is better to remove the skin, after which they can be cut into quarters. Plums are divided into two parts and bones.

Transfer apples, plums, peaches and currants to a sieve and blanch. Next, all the fruits are evenly distributed over sterilized jars, and on top we lay currant and raspberry berries. In general, the berry-fruit mixture should fill a third of the jar. We will prepare the syrup for seaming on the water in which the fruit was blanched. Add sugar to it and pour fruit with syrup. We roll up the banks and send them to cool under the covers.

Blackcurrant compote for the winter is a great way to preserve the many vitamins that this healthy berry contains. Although compote exposed to high temperatures, it retains a large amount of vitamins and minerals, including vitamins A, B, C, E, as well as potassium, phosphorus, iodine, iron, magnesium.

The benefits of blackcurrant

Black currant It has a bright and rich taste, which is why not many people like to use it in its pure form. However, finding a solution to this problem is quite Just- need to cook delicious blackcurrant compote for the winter.

Compote from this berry is unique in its kind, only it does not lose vitamin C during preservation. This feature is due to the high content of tannins.

Compote able to regulate blood sugar levels, which is so important for people with diabetes, and also for the prevention of this disease. The drink has a beneficial effect on the functioning of the digestive system, which has a positive effect on such ailments as an ulcer, a violation of the microflora of the gastrointestinal tract, colds, and also helps to saturate the body with vitamins. This article provides some useful blackcurrant compote recipes.

Important! Aluminum utensils are absolutely unsuitable for cooking blackcurrant compote. This material tends to oxidize under the influence of acids, resulting in the formation of harmful substances. Also, the use of aluminum pans destroys all vitamins.

How to make compote for the winter

Simple and quick recipe

Ingredients:

• 1 kg of berries;
• 2.5 liters of clean water;
• 0.5 kg of sugar.

Way cooking:

• The fruits must be separated from the leaves and tails and thoroughly rinsed under running water. It is better not to use large specimens, as they will burst during cooking;
• Sterilize 3-liter jars and fill with berries up to half the volume;
• Fill the jar halfway with boiling water, trying to direct the jet at the berries. Leave to infuse for 10 minutes. Sterilize the lids;
• Using a sieve or a spoon with holes, pour the resulting infusion into a clean, pre-prepared container. Heat on fire until boiling, add sugar;
• It is necessary to pour the berries again with the resulting syrup and roll up the lids;
• Banks should be turned over to make sure they are tight. Let cool.

Advice! Removing the stalks is not a mandatory step at all, their presence does not have any effect on the quality of compote storage, but they look great inside the jar.

Assorted red and black currants

Currant compote contains many vitamins, in the cooking process you can use not only black, but also red currant. In such a drink, there are twice as many vitamins, usually berries are taken in a ratio of five parts black currant and one red.

Ingredients:

• 1 liter of berries;
• 350 gr. Sahara;
• Clove, cinnamon, nutmeg optional.

Cooking:

• Sort the fruits, wash and dry thoroughly. It is most convenient to remove the stalks from a dry berry right before the moment of laying out the jars;
• Glass jars of the required volume are washed and sterilized in advance;
• Sterilization can be carried out in the oven, with this method, a clean, wet jar is placed upside down on a wire rack for 15-20 minutes in a preheated oven. After cooling, the banks are removed;
• Then you need to fill the 3-liter jars first red currant, and then - black. The total volume of berries should not exceed 2/3 of the volume of the vessel;
• Banks are poured with boiling water and infused for 10 minutes;
• Next, the resulting drink is poured into a saucepan, sugar is added there. It is worth taking into account the volume of not only liquid, but also berries;
• For aroma, you need to add cloves at the rate of 6-9 pieces per 3 liters compote, nutmeg and cloves - half a teaspoon each.
• The drink is brought to a boil, but not boiled;
• Caps are prepared and sterilized in advance;
• Banks with currant pour syrup and cover with lids;
• Banks must be turned over, after cooling, placed in a dark place;
• Certainly, cook compote not so Just, but this delicious and a healthy drink is worth the time and effort spent.

with orange

Some piquancy and unique flavor can be given currant compote by adding a couple of slices to it orange.

Ingredients:

• 1 liter currants;
• ½ orange;
• 350 gr. Sahara.

Cooking:

• Currant thoroughly washed and dried;
• Citrus is cut in any form (rings, pieces);
• Currant together with orange it is laid out in jars, boiling water is added there. All this is infused for about 5 minutes;
• The liquid is drained into a separate bowl, sugar is poured and brought to a boil, 3 minutes brewed syrup;
• Then it is poured into jars, preserved, turned upside down and wrapped up.

With raspberries

Raspberries also very helpful and delicious, that is why there are many compote recipes, the ingredients for which were these two berries. In order to cook this divine drink must be taken currant in any quantity, the more it is, the richer and more intense the taste and color of the finished product will be (take 1 liter for a 3-liter jar currants).

Ingredients:

• 1 liter black currant;
• 200 gr. raspberries;
• 400 g of granulated sugar;
• 2.5 liters of water.

Way cooking:

• Clean the berries from debris and wash thoroughly;
• It is worth resorting to blanching the berries for 5 minutes;
• Arrange the berries in pre-prepared jars;
• Cook sweet syrup made from water, sugar and raspberries;
• The syrup is poured into jars over black currant and leave for 5 minutes;
• Then the liquid is poured into a separate container, brought to a boil and again poured into jars;
• Roll up lids.

Advice! To give a special taste and aroma to blackcurrant compote, you can add lemon balm or lemon.

Blackcurrant and apple compote

Another great option delicious and useful compote is a duet from black currant And apples, which getting ready from the following ingredients:

• Gender kg apples any kind;
• 150 gr. black currant;
• 1 glass of sugar (250 g);
• 2.5 liters of water.

Cooking:

• Peel thoroughly washed apples and cut into 4 parts, if desired, the pieces can be made smaller in size;
• Wash the berries and get rid of excess debris;
• Place apples together with berries in a bowl with water, bring to a boil;
• Then add sugar to the resulting mixture and cook over low heat for 5 minutes;
• Ready compote Pour into sterilized jars and close with lids.

Watch the video! Blackcurrant compote with apples

with gooseberries

Great combination for compote preparation is a mix of gooseberry With blackcurrant. Tokai drink requires the addition of less sugar, gooseberry So, quite sweet in taste. Lovers of natural flavors when cooking such a compote add only 100 gr. Sugar per liter of drink.

Ingredients:

• 1 glass black currant;
• 2 glasses gooseberry;
• 250 g sugar;
• 2.5 liters of water.

Way cooking:

• In order to gooseberry softened a little and gave compote all its juice and aroma must be blanched a little;
• Pour the required amount of water into the pan, bring to a boil;
• Put the berries poured into a sieve into boiling water and leave for a couple of minutes;
• The base for the syrup is ready. After that, sugar is poured into it. Currant And gooseberry laid out in banks so that they occupy 1/3 of the volume of the entire container;
• The syrup is poured into jars, which are closed with lids, turned upside down, insulated and cooled in this position.

With mint or lemon balm

A feature of this compote is sourness, such a drink will perfectly quench your thirst. The drink is pleasantly refreshing and toning.

Ingredients:

• 3 glasses currants;
• A couple of twigs mint;
• 2.5 liters of water;
• 200 gr. Sahara.

How cook:

• Rinse and clean the berries;
• Pour boiling water with pre-added sugar, it is also necessary to put mint. Boil;
• After three minutes of boiling over a fire, remove the pour into jars and roll up. Such compote great for workpiece for the winter.

Frozen blackcurrant compote in 5 minutes

Every summer, lovers of the gifts of nature carefully collect various berries and fruits, freeze them, and then use them for cooking various homemade dishes and drinks.

Reference! Frozen berry compote does not differ in taste from a drink prepared on the basis of fresh currants. It is also healthy and rich in vitamins.

Cooking compote does not take much time, there is even a super fast way to cooking, which only takes 5 minutes.

Ingredients:

• 1 cup frozen berries currants;
• 0.5 cups of sugar;
• 3 liters of pure water.

Way cooking:

• Water must be boiled and placed in it currant and sugar;
• Wait until it boils and remove from heat. Compote leave for half an hour;
• That's all. Compote ready! The drink turned out to be rich with a bright taste of summer berries.

sugar free recipe

The recipe unique in that it uses citric acid instead of sugar.

The ratio of ingredients for one 3-liter jar:

• 4 cups of berries;
• 2 gr. citric acid;
• 2.5 liters of water.

Way cooking:

• The berry is thoroughly washed and disposed of debris;
• Banks and lids are sterilized;
• Currant laid out in jars, poured citric acid. Everything is poured with boiling water and tightly covered;
• The bottom of a large container is lined with a 4-layer canvas, on top of which banks are placed;
• Water is poured into a large container and boiled for 30 minutes;
• Next, the jars are tightly closed with lids, turned over and wrapped.

Also, to give a certain flavor to the drink, you can add other seasonal berries and fruits: strawberries, citrus fruits and others.

Watch the video! Blackcurrant compote

In contact with

Currant is a storehouse of vitamins, which are especially useful in the cold season, when fresh and high-quality berries are not particularly available. It is for this reason that we try to stock up on them, precious, in large quantities, by means of spinning currant compotes for the winter. While it is warm and the seasonal berries have already had time to get enough of the sunlight, we collect them or buy them on the market and make twists ahead.

Ingredients:

for a 3 liter jar

Currant- 700-750 grams (1/3 of a three-liter jar)

Sugar- 300 grams

Water- 1.5-2 liters

How to cook currant compote for the winter

1. Sort the currants, removing all crumpled and spoiled berries, as well as the stalks.

2. Rinse currant berries under cool running water.

3 . Wash the jars well and sterilize. It is very quick and convenient to sterilize jars in the microwave (described in detail in ).

4 . Now there are two options.

First: boil the syrup and pour it over the berries placed in the jar.

Second: put a berry in a jar, top with a glass of sugar and pour boiling water over it.

Roll up jars with currant compote.

Delicious currant compote for the winter is ready

Bon appetit!

In the photo on the left - currant compote, on the right - currant compote with gooseberries.

Currant compote with gooseberries for the winter

1. Sort currant berries and wash.

2. Sort the gooseberries, remove the stalks and ponytails (optional). Rinse under cool running water.

3. Put currants and gooseberries in a pre-sterilized jar. The berry should fill the jar 1/4 - 1/3.

4 . Further, as in the previous recipe for compote with currants. Two options. Either fill the berries with syrup, or cover with sugar and pour boiling water. Roll up the jars and put the lids down under the fur coat until they cool completely.

Currant compotes for the winter recipes

Delicious and so refreshing, sour and healthy, thirst-quenching, and ideal in the height of summer and cold winters - currant compote, fresh, picked only from the bush, or bought homemade, saturated with the sun.

To get such a drink from the refrigerator or fish it out of the basement is simply the height of pleasure. Especially if the sun is frying outside the window, and the water is already pretty tired, currant compote perfectly saves. A drink saturated with vitamins P, E, C and B, as well as carotene, magnesium, rutin, phosphorus and manganese.

Cooking spins and making compotes is a ritual in almost every family. Why not use many recipes for currant compotes and diversify your traditional menu of preparations with this wonderful drink. And if the bushes gave a good harvest of these berries, black or red, prepare lids and a three-liter jar.

Blackcurrant compote - a recipe for the winter

The number of products is calculated for 1 can of three liters.

• Black currant - a glass - two.
• Citric acid - 1/3 of a small spoon.
• Sugar - 200 grams.

The composition is simple and affordable, but the compote will be rich and sour, pleasant and very fragrant. To do this, we will well wash the berries, carefully, several times. Take a large bowl, put the berries in it and fill it with water. Drain several times, and add clean. Then discard the currant in a colander. We will sterilize the jars and fill them with currants for a third, you can put as many berries as you want and like.

Now let's boil water in a large pot. Pour the berries in jars and leave for 20 minutes, just. Then we pour out this water, add citric acid to the currants, and fill the jars with new boiling water. Let's leave it again for 10 minutes. We already have a pink liquid, which we will boil again.

Before pouring boiling water back, we put sugar in jars, our currant compote for the winter is almost ready. Now we pour boiling water, roll it up with lids and put it upside down for several days, and then lower it into the basement.

Compote for the winter of red and black currants

• Red currant berries - one and a half glasses.
• Blackcurrant berries - one and a half glasses.
• Water - 3 liters.
• Sugar - 250 grams.

This amount of ingredients is calculated for one can of three liters of currant compote for the winter. Take the berries and wash them several times, put them in a colander. So that there are no twigs or flowers left. We put the prepared berries in a three-liter jar, sterilized and prepared in advance - the container should be filled no more than a third.

We put the water to boil when it reaches the desired state, pour the currants in jars, cover with a lid and set to rest for half an hour. After this time, we will drain the water, add sugar to it and boil again. Now again pour the berries, roll up the lids and leave upside down for several days in the dark under a blanket. Then we go down to the basement.

Compote for the winter from blackcurrant and apples

• Black currant berries - 250 grams.
• Apples - 300 grams.
• Water - 5 liters.
• Sugar - 200 grams.

This amount is designed for 8 servings of currant compote for the winter.

First of all, you need to rinse the berries and fruits. Apples need to be cut into small slices, throwing out the middle with seeds.

Boil water together with sugar. When the liquid is already bubbling, put a low fire and add blackcurrants and apples. Let's boil until it boils. Then turn off the heat and close the lid, leave until it cools down. Then we pour our currant compote for the winter into jars and roll up the lids.

Redcurrant and cherry compote for the winter

• Red currant berries - 400 grams - for 1 jar of 3 liters.
• Ripe cherries, black - 400 grams - for 1 can of 3 liters.
• Sugar - 400 grams (per 1 liter of water).

Let's start by washing well and sorting the berries. Then he will boil water in a large saucepan with sugar - prepare syrup for compote.

We will sterilize the jars and put berries and apples in them. Pour currants and fruits with syrup, cover with a lid, leave for half an hour. Then we drain the water again and boil it, after which we pour the berries and roll up the lids. Let's leave the jars upside down for a couple of days in a dark place under a blanket. After - lowered into the basement.

Redcurrant compote - a recipe for the winter

• Red currant berries - 400 grams.
• Sugar - 400 grams.
• Purified water - 3 liters.

This list of ingredients is for 1 can.

Let's start cooking currant compote for the winter by preparing jars - sterilize them and dry them. Then let's take care of the berries: they need to be washed well, several times in running cold water. Throw the currant in a colander.

Boil syrup: boil water, add sugar to it, boil again. We lay out the berries in jars, pour syrup over it, leave it to saturate for about 10 minutes. Now we drain the water, it will already be pink, boil it and pour it into jars again. We roll up the lids and turn it upside down, wrap it in a blanket, leave it for two or three days, after which the compote can be hidden in a cold place.

Compote winter team, with currants

• Red currant - 200 grams.
• Black currant - 200 grams.
• Ripe gooseberries - 200 grams.
• Sugar - 400 grams.
• Purified water - 3 liters.

In the recipe for currant compote for the winter, the ingredients are indicated for 1 jar of three liters.

We will sort and wash the berries, we will soak in sterilized jars. Let's prepare the syrup - boil water, add sugar, and bring it to a boil again. Now pour the syrup over the berries, and after 10 minutes drain and boil the water again. Pour the compote again, roll up the jars with lids and wrap them in a blanket, leave in a cold place for a day. After that, we will hide until winter in a cold place, without light.

Currant compotes summer recipes

Blackcurrant compote

• Blackcurrant berries - 800 grams.
• Purified water - 1.5 liters.
• Sugar - 5 tablespoons.

This fresh and sour compote can be drunk almost immediately, you just need to wait to cool down. First of all, you need to put water on the fire and bring it to a boil. When the water boils, dip the blackcurrants into it, and boil again. Then turn off, stir, close the lid and leave for half an hour. While you are relaxing or doing your household chores, the compote will brew, but it will not have time to cool. After this time, you need to put sugar and mix, cool and try a delicious vitamin drink.

Currant compote with cinnamon and brown sugar

• Blackcurrant berries - 400 grams.
• Purified water - 2 liters.
• Brown sugar - 150 grams.
• Cinnamon - 2 teaspoons.

We put the water on the fire, when it boils, add brown sugar, mix, add cinnamon, stir until the sugar melts, boil the syrup for about 5-7 minutes. Now you need to rinse the berries and select the most beautiful ones, dip them in syrup for 5 minutes. Close the pan tightly with a lid, let it cool and brew.

Currant compote "cooling" with lemon balm and raspberry syrup

• Blackcurrant berries - 4 cups.
• Melissa - 4 branches.
• Raspberries - 1 cup.
• Sugar - 800 grams.
• Purified water - 2 liters.
• Lemon is half a fruit.

Raspberries and currants need to be sorted out from rotten and crushed. Currants need to be dipped in boiling water for a few seconds. Cut the lemon into thin slices. Then sterilize the jars and prepare the lids. Put blackcurrant berries, lemon, lemon balm in a jar - you can in layers.

Now you need to prepare the syrup for compote. To do this, put the water on the fire and bring to a boil, then pour the sugar in a thin stream, stirring constantly until it melts. Then you can omit the raspberries. Boil for a few minutes and turn off the heat.

Syrup should be poured over blackcurrant berries and lemon, lemon balm. Now close the lid tightly, if you want to prepare such a compote for the winter, roll it up with lids. If not, just leave in the pan until it cools down.

Currant compote with apple slices and mandarin

• Currant berries, can be frozen or fresh - one and a half glasses.
• Apple - 1 piece.
• Mandarin - 1 piece.
• Sugar - a glass, or a little less, depending on how much you want a sweet compote.
• Purified water - 2 liters.

Preparation for the preparation of syrup: wash the apple and remove the core. Cut the apple into thin slices, peel the mandarin and divide into slices. Now put the water on the fire, bring to a boil, pour sugar in a thin stream, stir until it melts. Now we lay the slices of mandarin and apple in the syrup. You need to cook the mixture for 5 minutes. Then add currants, cook compote until boiling and a few more minutes. Cool the drink and serve with ice.

Red currant compote

• Sugar - 800 grams (or 4 cups).
• Purified water - 9 liters (for three cans of 3 liters).

We wash jars for compote well. You can sterilize and dry the jars by placing them in an oven for 15 minutes at a temperature of 120 degrees. While the jars are cooling, put the water on the fire and boil it.

Now we divide the currant into three jars, and lay it on the bottom. And when the water boils, we begin to pour the sugar into the pan in a thin stream, stirring constantly so that it completely dissolves. The syrup is ready when the sugar melts and boils for a few minutes. The syrup needs to be cooled for a few minutes, and then pour the currants in jars, to the top. We roll up the jars and hide the compote in a blanket or blanket for a day, then in a dark place until the berry gives the taste and color to the syrup. This recipe is best for winter.

Vanilla red currant compote

• Red currant berries - 500 grams.
• Vanilla sugar - 1 package.
• Purified water - 2 liters.

Currant berries need to be sorted out, but not peeled from the stems. Rinse under cool water, drain in a colander. Put water on fire and bring to a boil. Now put the berries in jars for a quarter, they need to be washed and sterilized. And the water just boiled, we will fill the currants with it and wait 30 minutes.

Now, after half an hour, we pour water with currants from cans into a large saucepan and put on fire. We fall asleep sugar, cook syrup with berries for several minutes.

Now you need to distribute vanilla sugar among the jars, and then pour the slightly chilled compote into the same jars. We roll up the lids, hide in a blanket, turn over for a few days. After that, we hide it in the basement, you can get it for several weeks, if the color has become uniform, and the berry has settled, you can try the compote.

Currant compote with mixed berries and ginger root

• Berries of blackcurrant, can be frozen - 300 grams.
• A mixture of berries. Well-combined berries can be identified by each individually - strawberries with red currants, raspberries, black ashberries, sour grapes - only about a glass of the whole mixture.
• Ginger root - 1 piece, small size.
• Lemon - half.
• Purified water - 2-3 liters.
• Sugar is purely individual here, you can not put sweeteners at all, or use natural ones, such as honey.

We wash the berries and get rid of crushed and rotten ones. Cut the lemon into thin slices, cut the ginger into strips as well.

Put water on fire and bring to a boil. After boiling, we lower the ginger root, all the berries, lemon there. Turn off the fire, add sugar or honey, leave the compote under a tightly closed lid for an hour or two. When cool and infused, it can be served, if desired, strain.

Currant-apple compote

• Berries of red currant - half a kilogram.
• Apples - 9 pieces of medium size.
• Purified water - 9 liters.
• Sugar - 1 kilogram.

Apples need to be washed, peeled, cut into large pieces - slices. Redcurrant berries also need to be sorted out and washed well, get rid of twigs and extraneous leaves. Boil the jars and prepare the lids. We put a mixture of berries and apples in them - equally, only 3 three-liter jars.

We put water on the fire, bring it to a boil, when it boils, slowly pour in the sugar, stirring constantly, we need a high-quality syrup without sugar grains. Pour berries and apples in jars with syrup. Immediately roll up the lids and put upside down, wrapped in a blanket. After a few days, jars with compote can be lowered into the basement, or try a delicious light compote.

Compote of red currants and gooseberries

• Berries of red currant - half a kilogram.
• Gooseberries - 1 kilogram.
• Purified water - 2.5 liters.
• Sugar - 300 grams.
• Mint - 10 leaves.

Sort the berries and rinse under running water. Prepare the syrup - you need to boil water, into which gently pour sugar, stirring constantly. Put the berries in syrup and boil for 15 minutes, a couple of minutes before turning off, throw in mint leaves. Close the lid tightly and turn off the heat. Let it brew, cool well, then hide in the refrigerator, you can pour it into a jar or decanter, and immediately drink and refresh.

Currant-cherry compote

• Red currant berries - 200 grams.
• Cherry fresh, small - 200 grams.
• Purified water - 3 liters.
• Sugar - 8 tablespoons, less if you want a sour drink.

Red currants need to be washed, discarded all crushed berries, remove twigs. Rinse the cherries as well, remove the seeds. But if you do not eat cherries from compote, you can leave the bones.

Cooking syrup - boil water, add a little sugar, mix. When the syrup boils for a couple more minutes, put the berries into it. Boil for 1 minute in boiling water, turn off and set until it cools down and stretches. It is better to give the drink a day.

Black and red currant compote with cranberries

• Black currant - 150 grams.
• Red currant - 150 grams.
• Cranberries - 150 grams.
• Water - 3 liters.
• Sugar - 200 grams.

Prepare jars and lids. This compote can be rolled up for the winter, or simply drunk if prepared using a different technology (boil syrup with berries, boil for 15 minutes, close the lid tightly and cool). We put the water on the fire, bring it to a boil, add sugar there, mix gently, turn it off.

Rinse the berries and discard the roots. We put it in a jar, fill it with syrup, twist the lids, turn it over. Upside down, jars should be kept warm, in a blanket, in the dark. And so for several days, after which they can be lowered into the basement.

This garden berry has special properties that benefit the human body. Blackcurrant compote is unique. When preparing it, only ripe berries are used, which enrich the drink with active biocomponents that are easily absorbed by the body. Due to the fact that at the stage of compote preparation the berries are subjected to heat treatment, some of the useful substances are lost. However, blackcurrant compote for the winter still brings us a decent supply of vitamins, beta-carotene, ascorbic acid, potassium, calcium, phosphorus and other elements. A drink made from this berry stabilizes blood glucose, prevents diabetes, normalizes the functioning of the gastrointestinal tract and metabolism. Currant compote is advised to drink with ulcers, colds, as a preventive measure. In a word, blackcurrant is good, preparations for the winter must be done. In home economics tips, blackcurrant recipes for the winter have always abounded, this berry is so easy to prepare simple and delicious dishes.

With its use, it is possible to prepare a healthy drink without much hassle, which will give you pleasure on winter evenings.

Ingredients:

• blackcurrant berries - 950 gr;
• granulated sugar - 350 - 370 gr;
• water - 3 l.

How to cook blackcurrant compote:

1. Three-liter jars intended for storing compote are washed with baking soda and sterilized over steam.
2. The berries must be washed well and given time for all the water to glass.
3. Pour water into a saucepan, send it to the stove, add sugar and prepare the syrup, stirring until completely dissolved.
4. Berries are poured into each jar in the specified amount, boiled syrup is poured to the neck of the container.
5. The jar is rolled up with a metal lid, previously treated with boiling water.
6. Compotes are placed on the lids upside down, covered with a blanket. It should be kept until it cools down completely. Storage is organized in a darkened cool room.

If after cooking you still have strawberries, then you can cook from them or, instructions for the manufacture of which, we also included in our piggy bank of site recipes.

Currant, raspberry and lemon balm

The combination of berries gives a unique taste. Compote is very useful for colds.

Ingredients:

• currant - 800 gr;
• raspberries - 200 gr;
• sugar - 1 kg;
• water - 1 l;
• half a lemon;
• Melissa - 2 - 3 branches.

How to cook blackcurrant compote:

1. Currant berries must be sorted and washed, then poured with boiling water.
2. Pour currants (up to half) into clean sterilized jars, throw lemon and lemon balm.
3. Pour water into the dishes, put on fire. When it boils, we introduce sugar and raspberries into the pan, hold until it boils again, turn off the fire under it.
4. Pour the jars of berries with the prepared syrup, leave for about fifteen minutes.
5. Carefully pour the water into a saucepan, boil again and fill the jars, immediately rolling them up with lids.
6. Banks are turned upside down, covered and kept until cool.

Currant compote

According to this recipe, according to most housewives, you can prepare the most delicious currant compote.

Ingredients:

• black currant - 1 kg;
• water - 2 l;
• sand sugar - 500 gr.

Blackcurrant compote:

1. We recommend sorting the berries, choosing medium-sized ones for canning (larger ones will burst), rinse under cool water.
2. A three-liter jar sterilized in advance is filled with berries to half.
3. Carefully pour boiling water into the jar. At the same time, it is necessary to try to pour it on the berries, and not on the glass sides.
4. It should stand for about ten minutes, so that the compote is infused.
5. During this time, we sterilize metal covers.
6. Drain the water again into the pan, boil again, add sugar.
7. Pour the berries with the prepared syrup for the second time, immediately roll up.
8. Banks with compotes are turned over, checked for tightness of rolling, left in this position until they cool down.

Blackcurrant compote for the winter

This berry, cooked in the form of compote with sugar, will completely retain all the taste and vitamin reserves, even if it boils during cooking.

Ingredients:

• water - 1 l;
• sugar - 550 - 800 gr;
• blackcurrant berry - 270 - 300 gr per half-liter jar.

Blackcurrant compote for the winter:

1. The berry should be carefully sorted out, selecting ripe, healthy and dense ones. With the help of small scissors, we remove the remains of inflorescences and stalks. For easy removal of debris, it is recommended to use a flat surface, set at an angle and covered with a towel. The fruits rolling along it will be cleaned, leaving all the rubbish on the fabric.
2. Currants are placed in a colander and washed.
3. As soon as the water is completely glass, the berries are laid out in jars and poured with freshly prepared syrup.
4. We cover the jars with lids, place them in a container with water and sterilize them (half-liter containers - no more than ten minutes, liter - up to fifteen).
5. To close such a compote, it is necessary to use glass or varnished lids so that the syrup does not turn purple.
6. In some southern regions, compote from black currant berries is prepared without sterilization. Only the lid and the jar are subjected to this procedure. If there is a desire to roll more berries, then they are poured into jars up to their shoulders. And if we are preparing a compote for drinking, then the berries must be put no more than half the container. In each of the options, freshly boiled syrup is poured, which is prepared at the rate of 300 grams of sugar per liter volume of water.
7. Banks are closed, cooled and sent to storage. The peculiarity of such a compote is that it can be stored for no more than twelve calendar months.
8. In winter, having uncorked one of these compote jars, you can remember the summer days by inhaling the aroma of the drink.

Assorted currants

Compote from currant berries is enriched with vitamins. Especially when not only black, but also red currants are taken for its preparation, the ratio of which is 5 to 1. At the same time, there is one feature - you can take as many berries as their presence allows.

Ingredients:

• per liter of sugar - 200 gr;
• cloves, cinnamon, nutmeg (optional).

Blackcurrant compote recipe:

1. Currant berries are sorted out from debris, washed and dried. At this point, all damaged fruits must be removed. The stalks are removed at the moment when the dried berry is laid out in jars.
2. Glass jars are washed in advance with baking soda and sterilized.
3. A layer of red berries is laid in each jar, then blackcurrant. The total height of the berries should not exceed two thirds of the container.
4. Pour the berries with boiled water, let it brew.
5. Drain the water into a saucepan, add sugar there. At the same time, it should be taken into account that granulated sugar is laid at the rate of one glass for each volumetric liter of container, and not for the amount of liquid poured from cans for preparing syrup.
6. For every three liters of liquid, it is allowed to add from 6 to 9 cloves, nutmeg and cinnamon in half a small spoon.
7. Bring everything to a boil and immediately remove from the stove.
8. While the syrup was being prepared, the lids for the jars must be boiled in a separate bowl.
9. Fill the jars with berries again, to the very top, and screw them with heated lids.
10. Rolls are turned over on lids and stored until completely cooled. After that, they are moved to a dark, cool place for safety until the onset of winter cold.
11. The process of preparing compote in this way is somewhat tedious, but the result exceeds all expectations.

You can also cook from red currants, the preparation of which will not take much of your time.

Natural blackcurrant compote

Compote prepared according to this simple recipe turns out to be very tasty, rich and very beneficial for the body.

Ingredients:

• Everything is taken from the calculation of the preparation of compote in half-liter jars:
• granulated sugar - 100 gr;
• boiled water - 2 tablespoons
• a glass of currant

Cooking method:

1. Currant berries are moved from the remaining inflorescences, stalks, fruits affected by insects are removed.
2. Glass jars with lids are washed in advance, sterilized.
3. Berries sprinkled with sugar are placed in a container, compacted by gentle tapping on the glass sides.
4. Boiled water is added to each jar.
5. Jars covered with lids are placed in a pot of water. At an eighty-degree temperature, they are kept for twenty minutes, and if the water boils - no more than ten.
6. Natural compote is ready!

Compote without sugar

The recipe has one difference - sugar is replaced with citric acid. Compote drink acquires an unusual taste, very refreshing.

Ingredients:

All components are taken based on a three-liter jar:

• blackcurrant berries - 4 cups;
• lemon - 2 gr;
• water - in quantities, how much the container will hold.

Blackcurrant compote for the winter recipe:

1. Currants are preliminarily sorted, cleaned of litter and remnants of inflorescences with stalks.
2. Glass jars are thoroughly washed, the lids are poured with boiling water.
3. Dried berries are laid out in jars, citric acid is added, everything is poured with boiling water, covered with lids.
4. Banks are placed in a large pan, the bottom of which is covered with a dense material in four layers.
5. The pan is put on a slow fire, the water is brought to a boil and the jars of berries are sterilized for no more than thirty minutes.
6. Having finished sterilizing, the lids immediately roll up.
7. To further warm the compote, the jars should be turned over onto the lids and wrapped in warm clothes until they cool completely.

Conclusion

Probably, there is no such simple and tasty drink as compote made from blackcurrant berries. Opening it in winter, you will praise yourself more than once for diligence, using blackcurrant blanks for the winter.

Summer is the time when berries and fruits ripen, so every housewife seeks to save the harvest for the winter. Bright currant compote is distinguished by its aroma and abundance of substances useful for the body. In order for vitamins to be preserved in a delicious drink, it is important to follow the technology step by step. Incorrect heat treatment or an unfortunate combination of ingredients can cause jars to explode, so you need to choose a proven recipe.

Product Features

A delicious berry is difficult to confuse with other fruits. Small black "pearls" are covered with dense skin with a slight wax coating. Almost all aerial parts of the plant smell, which allows them to be used in cooking.

Currant drink has a rich red color and original aroma. Sweetish-sour compote is often drunk in cold weather, helping the body cope with colds and seasonal infections. The abundance of ascorbic acid increases immunity and removes harmful substances from the body.

One hundred grams of fresh raw materials contain only 44 kcal and special "burning" components - the product speeds up metabolism and improves mood, which is indispensable in winter. It is worth remembering that the concentration of nutrients is very high, which is not always perceived by the immune system. It is better for patients with allergies to refuse currant compote.

The amazing aroma of the berry is manifested both in a single performance and in combination with red currant. Compote contains a lot of fruit acids, which can irritate the digestive system in people with gastritis and ulcers. Experienced cooks leave less of the main product, preferring less "aggressive" additives.

Classic recipe - compote legend

The proven method is very simple and takes little time to prepare. The resulting drink has a rich color and aroma. Ingredients are taken on a three-liter jar:

• currant - 500 g;
• sugar - 1 cup;
• citric acid - a third of a teaspoon.

The berry is thoroughly washed, sorted out from spoiled specimens that can explode conservation. A quarter of the sterilized dishes are filled with fragrant material, poured with boiling water twice, left for 15 minutes and decanted. Before the last stage, a syrup of sand and lemons is boiled from the liquid. The blank is filled up to the shoulders, rolled up with a lid and wrapped in a towel.

The classic recipe can be slightly modified and take fruit on a branch with leaves. A fragrant and concentrated drink is diluted to taste before use. For a 3 liter glass container you need:

• sugar - 350 g;
• berries - 500 g;
• vanillin - 1 sachet.

So that the workpiece does not explode, before conservation, the raw materials must be washed, all currants are carefully inspected and rotten berries are removed. Currants are placed in a hot jar, poured with boiling water and left for 30 minutes. The liquid is decanted into a saucepan, pour sugar and bring to a boil. The syrup is added to the product with vanillin, closed with a lid. If there is no cool place to store the drink, then it is better to sterilize for a quarter of an hour before rolling.

Supplement Options

Gourmets prefer to combine different ingredients in one dessert. A rich berry easily interrupts the taste of the "neighbor", so you need to choose the right combination. Heat treatment for different types of raw materials is also different, which will negatively affect the final result.

The concentration is easy to adjust on your own. If you need a rich taste, then it is better to take a double norm of raw materials. As a result, the liquid will be stronger and brightly colored.

Adding apples

Summer residents often face the problem of the abundance of early fruits that are poorly stored. Cooks are advised to prepare them for the winter with blackcurrants. To prepare 3 three-liter cans of a delicious drink, you need:

• apples - 10 pcs.;
• berries - 700 g;
• sugar - 1.5 kg.

Raw materials are sorted, washed and cut into slices, water is measured. Pour foods into hot dishes in layers, which should be poured with boiling water. Strain into a saucepan and make concentrated syrup from sweet sand. The bubbling compote is carefully added to the shoulders, rolled up with a lid. Preservation is turned upside down, wrapped in a blanket and left to cool.

Citruses - exotic notes of the drink

An unusual taste is obtained by combining a berry with an orange. Delicate aroma with rich acidity will tone up the cold seasons. You will need components:

• fruit - 1 liter jar;
• citrus - half;
• sugar - 350 g.

The berries are washed, the fruit is chopped and placed at the bottom of the jar. The raw material is scalded with boiling water for five minutes, the water is decanted and the syrup is prepared. The bubbling sweet concentrate is poured into the products, rolled up with a lid and wrapped in a towel.

To enhance the taste, lemon juice can be added to the drink. Gourmets recommend a combination with cinnamon or ginger root. An excellent aromatic bouquet is obtained when combined with dry mint and lemon balm.

with sea buckthorn

The exquisite fruits of the plant smell good and contain many useful components that help to cope with the seasonal blues. In combination with orange berries, the dessert will get a rich color and amazing aroma. Take as ingredients:

• sea ​​buckthorn - 1 kg;
• currant - 500 g;
• water - 1 l;
• sweet sand - 1 kg.

The products are washed under the tap, the stalks are sorted and removed. Bring water to a boil, add sugar and heat for 10 minutes. Raw materials are folded in a saucepan, poured with syrup and kept on fire for 5 minutes. The blank is neatly packaged in jars, rolled up. It is better to store preservation in a cold place. If there is no cellar, then the compote is sterilized.

with cherry

Cherry is a favorite component for compote, which is successfully combined with blackcurrant. A rich, tasty drink cannot be stored for longer than a year, otherwise hydrocyanic acid will begin to stand out from the seeds. If you get rid of the raw materials from the middle, then the dessert will stand for more than 24 months. Ingredients for a three-liter jar:

• fruits - two glasses each;
• sugar - 700 g;
• citric acid - a pinch;
• water - 3 l.

Products are sorted, removing spoiled berries, left to drain in a colander. If there is a frozen cherry, then it does not need to be wetted. Pour sugar and lemon into boiling water, cook over low heat until the crystals disappear. Fruit is added to the dishes, boiled for ten minutes and poured into sterile jars.

With raspberries

A burgundy berry cocktail looks great in a cup and will please you with a pleasant taste in cold weather. To preserve the maximum of useful properties, the dessert is prepared without pre-cooking. For a liter container you need:

• fruit mixture - 400 g;
• sugar - 1 cup;
• liquid - 1 liter.

Currants are blanched for 5 minutes, after which they are transferred to the bottom of a glass dish. At the same time, a syrup is prepared from raspberries and water with sugar. The workpiece is slowly poured over the shoulders with boiling moisture with fruit, left for 5 minutes, the liquid is decanted, heated again and the container is filled. Preservation is closed with lids, tightly wrapped with a blanket.

with cranberries

The original sour compote is easy to prepare from two types of popular berries. A huge amount of vitamins, combined with an unusual taste, will keep the body in good shape even on the most rainy winter days. A three-liter jar needs components (in grams):

• currant - 500;
• cranberries - 250;
• sugar - 200.

Raw materials are put into a sieve and blanched in water for 3 minutes. The syrup is decanted into a saucepan, sand is added and simmered over low heat. The container is filled with berries, poured with concentrated syrup, rolled up with a lid and wrapped in a blanket. The abundance of acid in both cultures allows the dessert to be preserved without sterilization.

Currant compote is a fragrant drink that is easy to prepare for the winter. So that healthy berries do not lose vitamins, it is important to properly heat treat them. Original combinations of fruits will allow you to get unusual flavor combinations.